Instructions:

Sprinkle eggplant with 1/2 tablespoon kosher salt & set in a colander for 10 minutes; squeeze liquid out of eggplant with a kitchen towel.

Heat large saute pan over medium-high heat; drizzle in 1 tablespoon of the olive oil. Stir in onion, a pinch of salt and thyme; saute until golden brown and just softened. Add garlic; saute for 20 seconds, until fragrant. Transfer mixture to a medium bowl; set aside.

Return pan to heat and drizzle in another tablespoon of olive oil. Saute eggplant until golden brown; transfer to bowl with onions. Repeat saute process with zucchini, squash and peppers.

Return pan to heat and stir in tomato paste; cook for 30 seconds. Stir in tomatoes and bay leaf; cook until liquid has reduced by half. Return vegetables to pot and stir in half the basil.

Reduce heat to low and cover pot with tight-fitting lid; stew for 15-20 minutes to combine flavors, stirring occasionally. Stir in remaining basil and season to taste with salt & pepper.